Sacramento Street

Living With Great Style

on the menu: three-cheese pizza

After an incredible dinner a few weeks ago at Pizzeta 211 I’ve been on the hunt for simple and delicious pizza recipes to make at home. This one in particular caught my eye and I can’t wait to give it a try this weekend!

Do you have any favorite pizza recipes? Bon appetit everyone!


1 1/2 ounces torn fresh mozzarella
1 ounce shredded part-skim mozzarella
1 ounce shredded fontina
1 tablespoon fresh parsley leaves
Pinch of red-pepper flakes
Basic Grilled Pizza Dough
Herb Oil


1. Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.

2. Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.

3. Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.

4. Top it: Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

Recipe from Martha Stewart

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a brand new week . . .

Morning! Rested and refreshed after a whirlwind week attending Alt Summit, it was wonderful coming home and waking up early to this feature in the San Francisco Chronicle. I was shocked at how large the feature ended up being in print (check out the online version here). I’m incredibly happy with the entire piece and all of your sweet and supportive comments on twitter, Facebook and instagram. It made my heart sing. Thank you friends!

This week I’m definitely starting it off with a skip in my step. Hope all of you have a lovely week ahead!

Photo by Caitlin Flemming

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happy weekend!

After an amazing week at Alt Summit today I’m packing up my bags and heading home. This years conference was inspiring – building even stronger bonds with my best friends, meeting new faces and learning tips and tricks that will definitely help me in the near future. I hope all of you were able to follow along on twitter to learn some of the many tips I took in this year. If not, head on over to the feed now!

Have a wonderful weekend everyone!

Photo by The Brick House

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I’m Loving . . .

The perfect weekend attire for running around town.

A messy pony is essential for busy work weeks.

Couldn’t have said it better myself.

Inspiration for my moms new condo.

Neutrals and black ensembles make my heart go a flutter. This one in particular is stunning!

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on the menu: roasted broccoli and cauliflower soup

The past few days have been quite chilly here in San Francisco – I know that sounds crazy for all of you on the East Coast or Midwest, but for the Bay Area it feels cold. As I scoured to find a yummy soup to warm me up, this roasted broccoli and cauliflower soup caught my eye. It’s the perfect combination. I have a feeling this will also make for delicious leftovers.

Bon appetit!


  • 1/3 cup olive oil
  • ½ medium onion, chopped (about 1 cup)
  • 2 heads broccoli with stems / 450g
  • ½ head of cauliflower / 450g
  • 4 cups chicken stock
  • 1 cup water
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh parsley
  • 3 cloves garlic, cut in half
  • 2 teaspoons coarse salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup non-fat greek yogurt


  1. Preheat oven to 425° F.
  2. Cut broccoli and cauliflower into similarly sized pieces.
  3. Place vegetables and spices in a large mixing bowl.
  4. Drizzle oil over the vegetables and toss to coat completely.
  5. Pour vegetables on a shallow baking sheet and roast for 25-30 minutes until somewhat soft and browned.
  6. Allow vegetables to cool slightly. Remove some or all of the garlic.
  7. Place half of the warm vegetables in a blender with 1 cup of stock to puree. Pour the puree into a pot. Repeat with the other half of the vegetables.
  8. Add the remaining stock and water to the pot.
  9. Bring soup to a boil and then reduce to simmer for 30 minutes, stirring occasionally.
  10. If firm pieces of vegetables remain, process the soup with a immersion blender.
  11. Stir in the greek yogurt.
  12. Serve warm.
Recipe from Today’s Nest

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